4 boneless, skinless chicken breast halves
2 (14 1/2 oz.) cans Italian-style stewed tomatoes
1/2 tsp. oregano or basil, crushed
2 tbsp. cornstarch
1/4 tsp. hot pepper sauce (optional)
1/4 c. grated Parmesan cheese

Place chicken in baking dish.

Bake, covered, for 15 minutes in preheated 425°F oven; drain. Combine next 4 ingredients in a saucepan; cook, stirring constantly until sauce is thickened. Pour heated sauce over chicken; top with cheese.

Bake 5 minutes, uncovered. May garnish with fresh parsley.